DSpace Collection:http://hdl.handle.net/11369/316984
Sun, 15 Sep 2019 13:19:56 GMT2019-09-15T13:19:56ZModelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheesehttp://hdl.handle.net/11369/380789
Title: Modelling the amounts of carbon dioxide in the headspace to assess the coliforms of mozzarella cheeseSun, 01 Jan 2017 00:00:00 GMThttp://hdl.handle.net/11369/3807892017-01-01T00:00:00ZImmobilization of Saccharomyces cerevisiae on apple pieces to produce ciderhttp://hdl.handle.net/11369/380785
Title: Immobilization of Saccharomyces cerevisiae on apple pieces to produce cider
Abstract: Three yeasts (Saccharomyces cerevisiae var. boulardii, a commercial probiotic yeast; S. cerevisiae W13, a wild yeast able to remove ochratoxin A; and S. cerevisiae 17, a wild yeast with promising probiotic traits) were screened for their ability to adhere on apple pieces as a function of different contact times (15–30 min). Then, apple pieces were stored at 4 °C for 15 days, and the viable count of yeasts was periodically assessed. Yeasts were able to adhere on apple pieces after 15 min (7 log cfu/g) and retained their viability throughout the refrigerated storage. In a second step, apple pieces with S. cerevisiae W13 were used to produce cider on a small scale. The variables under investigation were (a) the recycling of pieces up to 10 times and (b) the preliminary storage of pieces at 4 °C before use. Pieces used immediately after yeast immobilization could be successfully used again 10 times and gained a fermentation performance (in terms of yeast amount in cider and ethanol after 24 h) similar to that achieved by free cells. In addition, the preliminary storage of pieces at 4 °C did not affect their performances as reusable starter carriers.Tue, 01 Jan 2019 00:00:00 GMThttp://hdl.handle.net/11369/3807852019-01-01T00:00:00ZAdvances in Chemical and Biological Methods to Identify Microorganisms-From Past to Presenthttp://hdl.handle.net/11369/380783
Title: Advances in Chemical and Biological Methods to Identify Microorganisms-From Past to PresentTue, 01 Jan 2019 00:00:00 GMThttp://hdl.handle.net/11369/3807832019-01-01T00:00:00ZAlginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennethttp://hdl.handle.net/11369/380781
Title: Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennetTue, 01 Jan 2019 00:00:00 GMThttp://hdl.handle.net/11369/3807812019-01-01T00:00:00Z